Food

This hour on Seasoned, Katy Hart of ReFED and CT Public's Patrick Skahill help us understand food waste and its impacts, nationally and locally. Plus, the founder of Rethink Food explains how excess restaurant food can decrease food insecurity.

This hour of Seasoned is dedicated to saucy, spicy chicken wings. We talk sauce flavors and Buffalo chicken wing history with an expert and festival judge, and feature two local restaurants known for their wings: J. Timothy’s and B&B Wings and Things.

Why not grow your own asparagus and have it every year regardless of inflation and shortages? Here's how to grow purple and white varieties adapted our region.

On this hour of Seasoned, Dorie Greenspan reflects on 30 years of writing award-winning cookbooks and shares recipes and insights from her latest book, Baking with Dorie.

French filet beans are bred to grow slender, long beans that don't get stringy and tough, even when mature. The key is to keep picking them when young when they have the best flavor.

Russia's invasion of Ukraine sent ripples beyond the immediate conflict zone, breaking supply chains and creating food shortages as two of the world's biggest food exporters went to war.

Food writer and founder of Food52, Amanda Hesser, is our guest this hour of Seasoned. Amanda describes the monumental effort behind writing The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

Joan Nathan explains the symbolism behind matzo, haroset, and more. Liz Alpern of The Gefilteria describes how important gefilte fish is to Ashkenazi Jewish cuisine. And, we talk with the manager of Rein’s in Vernon about the deli's 50 year history and his favorite regulars.

Most gardeners think of Asian greens as Chinese cabbage or bok choy (or pak choi). But these traditional veggies have gotten a face lift with new colorful and different sized varieties for salads and cooking.

This hour on Seasoned, Jamie McDonald of Bear’s BBQ joins us from the Ukraine-Poland border while volunteering with World Central Kitchen. Chef Michael Symon shares his new cookbook, and we learn about tree tending and sugar maple tapping from educator Lauren Little.